000 03702nam a22004695i 4500
001 978-0-387-33349-6
003 DE-He213
005 20161121231134.0
007 cr nn 008mamaa
008 100301s2007 xxu| s |||| 0|eng d
020 _a9780387333496
_9978-0-387-33349-6
024 7 _a10.1007/978-0-387-33349-6
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
245 1 0 _aWine Microbiology
_h[electronic resource] :
_bPractical Applications and Procedures /
_cedited by Kenneth C. Fugelsang, Charles G. Edwards.
250 _aSecond edition.
264 1 _aBoston, MA :
_bSpringer US,
_c2007.
300 _aXX, 394 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aGrape and Wine Microorganisms -- Yeasts -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Molds and Other Microorganisms -- Vinification and Winery Processing -- Managing Microbial Growth -- Microbial Ecology During Vinification -- Harvest and Pre-Fermentation Processing -- Fermentation and Post-Fermentation Processing -- Winery Cleaning and Sanitizing -- Quality Points Program -- Wine Spoilage -- Laboratory Procedures and Protocols -- Basic Microscopy -- Media Preparation and Culture Techniques -- Estimation of Population Density -- Identification of Wine Microorganisms -- Other Technologies for Identification and Enumeration -- Chemical and Physical Instabilities -- Laboratory Setup -- Laboratory Safety.
520 _aSince publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking. Wine Microbiology, Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture. About the Authors: Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now wine master and professor of enology. He is an author of 12 books and over 100 technical papers and presentations. Charles G. Edwards has been a professor with the Department of Food Science and Human Nutrition at Washington State University since 1989. He has authored over 150 technical papers and presentations and is author of the book Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice.
650 0 _aChemistry.
650 0 _aFood
_xBiotechnology.
650 0 _aMicrobiology.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aMicrobiology.
700 1 _aFugelsang, Kenneth C.
_eeditor.
700 1 _aEdwards, Charles G.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9780387333410
856 4 0 _uhttp://dx.doi.org/10.1007/978-0-387-33349-6
912 _aZDB-2-CMS
950 _aChemistry and Materials Science (Springer-11644)
999 _c509143
_d509143